Beefless Veggie Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 large organic carrots chopped1 c. organic celery chopped1 whole chopped onion4 cloves of garlic chopped2 potatoes diced2 c. green beans (fresh or frozen)2 c. okra (fresh or frozen)12 c. vegetable broth1 bg. morningstar meatless crumblessalt & pepper to taste
This makes 16 1 cup servings.
First chop and dice all the veggies.
In a large pot saute onions, and garlic. ( you can use oil to do this I only used a little water). Once you do this begin to add in all the vegetables (if you are using frozen green beans and okra I would suggest that you put those in during the last 30 min. of cooking when you add the vegetable crumbles as to keep them from being too soft.)
Add in the vegetable broth and allow to cook for about 2 1/2 hours.
30 minutes from serving you should add in the meatless crumbles and frozen vegetables (if using). At this point you should season the soup to taste.
Serve with your choice of crackers or crusty bread.
Number of Servings: 16
Recipe submitted by SparkPeople user TIGGER38.
First chop and dice all the veggies.
In a large pot saute onions, and garlic. ( you can use oil to do this I only used a little water). Once you do this begin to add in all the vegetables (if you are using frozen green beans and okra I would suggest that you put those in during the last 30 min. of cooking when you add the vegetable crumbles as to keep them from being too soft.)
Add in the vegetable broth and allow to cook for about 2 1/2 hours.
30 minutes from serving you should add in the meatless crumbles and frozen vegetables (if using). At this point you should season the soup to taste.
Serve with your choice of crackers or crusty bread.
Number of Servings: 16
Recipe submitted by SparkPeople user TIGGER38.
Nutritional Info Amount Per Serving
- Calories: 109.1
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 945.1 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 3.6 g
- Protein: 5.8 g
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